Prosciutto-Wrapped Frittata Breakfast Muffins

IMG_0001

This morning, I concocted a breakfast recipe (inspired by the lovely Nom Nom Paleo) that revived a part of me I thought was gone forever. The cheesy, savory, crispy, breakfast muffin part of me, to be exact. I’ve always been a huge sucker for frittatas and quiches, with the main attraction being the buttery, crunchy, addictive crust that holds the whole rodeo together. Cooking in a grain-free kitchen, I’ve only splurged on a few of these heavenly morning treats over the past few years, all in restaurants—since I never once thought to try making a grain-free version.

Thank goodness that’s over with. Now, we can all breathe a collective sigh of relief and pop these incredible Prosciutto-Wrapped Frittata Breakfast Muffins into the ole weekend morning routine.

These home-bakery delights are a true home run. (We just finished devouring 12 of them in one sitting, so I’m speaking from a place of finger-licking truth over here.) If you’re anything like me, the concept of the frittata is a bit daunting. It’s breakfast, but it’s also a baked good, so it seems natural to assume a high level of baking skill would be needed. I usually shy away from baking anything with eggs because I’m always afraid it will come out tasteless, overdone, and spongy—like the frittatas you get at a bad Holiday Inn breakfast, included with your room.

But these frittata muffins are simply divine. Crisp on the outside, thanks to a “crust” of crispy, mouth-watering proscuitto, and packed with flavor on the inside, thanks to perfectly seasoned mushrooms, onions, peppers, and baby spinach. The best part is the frittata itself, which gets a magical texture and consistency from the addition of whole milk and coconut flour. (Don’t worry, absolutely NO weird coconut flavor comes through.)

IMG_9980
I have to say, one of my favorite ingredients in these muffins is the Gruyere cheese. The addition of freshly shredded Gruyere right before they hit the oven takes the flavor to another level, and gives the muffins that golden-brown crisp on top that we all crave in a savory frittata at breakfast time.

IMG_9985
This might all sound a bit complicated, but this is actually one of the easiest—and quickest—recipes we’ve posted in a long time. And they only take a few minutes to cool, so you can chow down right after they come out of the oven, piping hot and ready to revive your muffin-eating habits. Just take a look at these muffins on the cooling rack, where they lasted for a whopping 2 minutes before we helped ourselves to all 12:

IMG_9999

Prosciutto-Wrapped Frittata Breakfast Muffins
 
Prep time
Cook time
Total time
 
Serves: 12 muffins
Ingredients
  • ½ medium onion, diced
  • 1 red bell pepper, diced
  • 1 cup cremini mushrooms, thinly sliced
  • 3 handfuls fresh baby spinach
  • 8 eggs
  • 2 Tbs. coconut flour
  • ¼ cup whole milk
  • ¼ lb. Prosciutto di Parma, thinly sliced
  • ½ cup Gruyere cheese, shredded
  • Kosher salt
  • Freshly ground pepper
  • Garlic powder
  • Cayenne pepper
  • Olive oil
Instructions
  1. Heat oven to 375 degrees.
  2. Set a large cast-iron skillet or saute pan over medium-high heat. Add a tablespoon of olive oil to the pan and heat for one minute.
  3. Add minced onion to the olive oil and cook until onion is translucent, about 4 minutes.
  4. Add mushrooms and red bell pepper to the onion, and season generously with salt, pepper, garlic powder, and a pinch of cayenne pepper.
  5. Cook vegetable mixture until mushrooms begin to evaporate their moisture, about 3 minutes.
  6. Transfer vegetables from the pan to a plate, and cool to room temperature. Set aside.
  7. In a large bowl, combine 8 eggs, 2 tablespoons coconut flour, and ¼ cup of whole milk. Whisk until combined.
  8. Combine vegetables with the egg mixture, and add 3 handfuls of fresh baby spinach. Stir until all ingredients are well incorporated.
  9. Spray a 12-cup muffin pan with cooking spray (we use Pam).
  10. Line each muffin cup with prosciutto, taking care to cover the sides and bottom of each cup.
  11. Spoon the frittata batter into the muffin pan.
  12. Top each muffin with a generous pinch of shredded Gruyere, and use a fork to incorporate the cheese into the middle of the muffin.
  13. Bake muffins for 20 minutes at 375 degrees.
  14. Finish muffins on broil for 2 minutes to lightly brown the tops of the muffins.
  15. Serve immediately—or not! They're delicious the next morning, too.

IMG_9993

So, how did you like these Prosciutto-Wrapped Frittata Breakfast Muffins? Let us know in the comments :)

Xo,
S

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: